I saw this on Pinterest and had to try them. I did slightly over bake these even though I cooked it according to the directions. Despite that, they are still very good! I also did not have enough walnuts or Andes Mints, but I still thought they were awesome! The original recipe can be found here.

Fit the pan you are using carefully with aluminum foil. Press down all the corners and sides, making sure to not make a hole. Spread one tablespoon of melted butter over the foil with a pastry brush.

In a large saucepan over low heat, melt the butter and the chocolate. Stir continually until both are fully melted and combined. Remove from heat and set aside.

In the bowl of a stand mixer, beat the sugar, the eggs, the espresso powder, the extracts and the salt at high speed for 10 minutes. Add the chocolate mixture (which has cooled slightly) with the mixer on low speed just until blended. Then add the flour on low speed and beat just until mixed. Stir in the walnuts.

Spoon half the mixture into the prepared pan and smooth the top. Layer the mints over the chocolate layer. (Do not cut mints in half.) Spoon the remaining chocolate mixture over the mints and carefully smooth top.

Bake for 30 minutes - rotate the pan after the first 15 minutes.

Remove the pan from the oven and let stand in pan until completely cool. Lift the foil out of the pan.

Refrigerate (overnight is best) before cutting.

Use a long 8" chef's knife to cut the brownies into quarters. Cut each quarter in half, then cut each eighth into four bars. Enjoy!